A soft, pillowy keto flaxseed bread that can be baked as a loaf, Focaccia-style or even as rolls. It takes just 5 minutes to prep and has 3.2g net carbs per portion!
"Absolutely my favourite keto bread recipe. It tastes so good and the texture is so much better than I have experienced with any other keto bread." (Solvor)
This keto flax bread has been getting 5-star reviews like the one above for years. For a good reason! It is a truly delicious bread. Plus, it is super easy to put together.
I have tried making flaxseed bread with just one main ingredient - ground flaxseed (also called linseed). But, I found the result just not palatable enough. This is the reason why this recipe also includes coconut flour and a few other ingredients.
The result is a keto-friendly, gluten-free bread with a pillowy and soft texture. It works with sweet or savoury toppings and it toasts well.
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Why This Recipe Works
Healthy! You don't need to be a nutritionist to see that this bread is packed with wholesome, good-for-you ingredients. Flaxseed is super-low in carbs and a brilliant source of fibre. The bread also contains a fair amount of protein from eggs and healthy fats (olive oil).
Tasty! It's the right combination of the right ingredients that makes keto bread taste like "real" bread. And this recipe delivers. I have been baking with low carb flours for almost a decade now. I have made all the mistakes, so you don't have to make them, too. It's not too flaxy, not too coconutty, not eggy. Friends, this is a keto flaxseed bread that tastes of - bread.
Ingredients
Let me talk you through the ingredients I used:
- Ground flaxseed (linseed). The recipe works with both golden flax meal and brown flax seeds. I find that golden flaxseed has a milder taste and that is why I prefer it. Brown flaxseed will make the bread darker and taste more rustic.
- Coconut flour. A grain-free, gluten-free flour.
- Eggs. You need 3 large eggs and 3 additional egg whites. The reason for omitting some of the yolks is that this way, the bread does not taste eggy. Eggs must be at room temperature. This helps the bread rise better as it bakes.
- Olive oil - I used extra virgin olive oil. It adds bread taste and improves the texture.
- Baking powder, water and sea salt. Check that the baking powder is fresh to achieve a fluffy bread.
Tip: Always store ground flaxseed in the freezer. This way, it does not go rancid. Ground flaxseed oxidises and takes on a fishy taste when it is stored too long room temperature. This does not apply for whole flax seeds, which can be stored in a kitchen cupboard without issue.
See the recipe card for full information on ingredients and quantities.
Instructions
It is very simple to make a keto flaxseed bread. Here are the basic steps.
STEP 1: Whisk the eggs and egg whites with an electric mixer in a large mixing bowl or in a food processor until foamy.
STEP 2: Add the rest of the ingredients and blend until you have a smooth dough.
Let the dough sit for a few minutes so the coconut flour and golden flaxseed meal can absorb the moisture.
STEP 3: Fill the flax dough into a well-oiled pan (alternatively, line a pan with baking paper) and smooth the top with a spatula.
STEP 4: Bake the flaxseed bread in the preheated oven on the middle shelf until golden brown. It's ready when a knife inserted comes out clean without any dough sticking.
Chef Katrin's Tips
I baked my bread Focaccia-style in a 25x15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier.
Just before I started writing this post I made the bread again. This time, I used a silicone loaf pan (yes, I do double-check these recipes work!!). If you bake in a loaf pan, the bread needs 10 minutes longer in the oven.
Variations
No coconut flour: You CAN make this flax bread with almond flour instead of coconut flour. You would have to use about three times the amount of almond flour as almond flour is less absorbent. In this case, I would also leave out one of the eggs.
Muffins: You can even make flaxseed bread muffins with this recipe! In this case, reduce the oven time to the oven time to 25-30 minutes.
Toppings: Add a handful of sesame seeds, sunflower seeds or poppy seeds on top of the bread. Or, mix some into the batter.
Recipe FAQs
No. The olive oil in the recipe masks the taste of the coconut flour well, especially in combination with the salt. This way, the bread is perfect for savoury toppings.
First of all, ensure that you use room temperature ingredients and fresh baking powder. Secondly, beat the eggs several minutes until they have doubled in size. The air bubbles in the egg mixture will make the dough lighter and ensure a good rise. Optional: Beat the 3 egg whites in a separate bowl to stiff peaks. Then, fold them into the dough at the end.
I used olive oil in the recipe because I was after a "bread" taste. I think it If you wanted, you could use melted butter instead and have more of a muffin-type taste, which would be good for sweet toppings.
Make keto mayonnaise or keto coconut cream pie.
Try this egg free flaxseed bread recipe instead.
Serving Suggestion
As mentioned above, the bread is very versatile. Here are some ideas how to enjoy it:
Breakfast: Spread with butter or blended cottage cheese. Top with sugar free strawberry jam.
Sandwich: Fill with keto tuna salad, ham and cheese, keto egg salad or sliced avocado.
Bread basket: Serve with keto mushroom soup or keto butternut squash soup.
Storage
Keto flaxseed bread stays fresh in the refrigerator for up to 1 week. I always store it in an airtight container. You can either warm it in briefly in the microwave or pop it in the toaster.
The bread also freezes well. Freeze up to 3 months.
Las but not least, I calculated the recipe as 8 portions. These portions are GENEROUS! Flax is very filling, as is coconut flour.
More Keto Flaxseed Recipes
- Flaxseed Wraps (4 Ingredients!)8 Minutes
- Flaxseed Muffins30 Minutes
- Flaxseed Crackers30 Minutes
- Keto Cornbread50 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Flaxseed Bread with Coconut Flour
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ¾ cup / 80 g coconut flour
- ½ cup / 60 g ground flaxseed / flax meal
- 3 eggs large, room temperature
- 3 egg whites large
- 5 tablespoon olive oil
- 2 teaspoon baking powder
- 4.7 oz / 140 ml / water (10 tbsp)
- pinch sea salt
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
- Add the rest of the ingredients and blend until you have a smooth dough.
- Let the dough sit for a few minutes so the coconut flour and flax can absorb the moisture.
- Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
- If you prefer to bake as a loaf, increase the time in the oven by 10 minutes.
Video
Notes
Nutrition
This recipe was first published in 2018 and republished with more images and tips in January 2024.
Richard Pezner
Hi when you calculated the 9.7 grams of carbs is that net carbs? I made the bread and it was great thank you for the recipes.
Katrin Nürnberger
Hi, it's 9.7g total carbs minus 6.5g Fibre = 3.2g net carbs per slice.
Richard Pezner
Are all your recipes total carbs? Thanks
Katrin Nürnberger
Yes, the nutrition panels always state the total carbs and the fibre. In my newer recipes I also state the net carbs in the recipe notes.
John
Excellent recipe - thanks. To follow from this. I'm someone who has not given up carbs, but instead am on a low calorie diet 2 days a week. I looked at the various flour options available and flax seems to be the only one that both is low in carbs (great for my friends who are on low carb diets) and relatively low in calories (great for my diet). My original recipe which was with ground almonds was too high in calories. It involved 2.5 cups of ground almonds, with 1/2 cup of fat (butter or coconut oil) and 3 eggs. I wonder how I would achieve the same texture with golden flaxseed meal? Can you advise? Thank you!
Katrin Nürnberger
YOu'd have to experiment a bit. I'm try to reduce the amount of butter or coconut oil in your recipe and replace with water. That should make a difference in terms of calories.
Maureen
this is definitely the best Keto bread ever!.
Love it ! Thank you so much
Solvor Leistad
Abasolutely my favourite keto bread recipe. It tastes sooo good and the texture is so much better than I ever have experienced with any other keto-bread. I often add some chopped walnuts with the dough as well. And maybe some Himalaya salt on the top
Phoebe Head
Hi just wondering is it possible to make this bread using vegan egg substitutes?
Thanks xx
Katrin
I'd love to be able to help, but I think you'd have to start again from scratch - there's a lot of eggs to replace. I don't have much experience in vegan baking, so I'm not sure how to make this bread vegan whilst keeping it fluffy. Sorry!
Sue Clayton
Thank you, thank you. I made this yesterday - with 1/2 cup almond flour, 1/2 cup coconut flour, and 1/2 cup (dark) flax meal, your 3 egg whites and 3 eggs, (whisked till very pale and fluffy), 60ml olive oil, 90ml water, 1 tsp baking powder, 1 1/2 tsp bicarb soda, 1 tsp cider vinegar, and a good few pinches of salt. I mixed with my hands and kept back 1/3 of egg mix to just lightly combine once the mix was wet. Left it for 10 mins then put in a metal bread tin (10.5 x 20.5 cm) lined with paper and baked for 40 mins at 180C. Was no towering loaf so maybe a smaller tin, or double the mix, next time. It was great, sort-of soda bread texture and taste, best non-grain "keto" bread I have tried so far. My husband enjoyed it, too. I will try your recipe some time but somehow felt I wanted some ground almonds yesterday.
Katrin
Thank you fo detailing your tweaks! Glad you liked the end result 🙂
Marcy Gregory
This recipe sounds great .
Can I replace the eggs with something else. I'm allergic to eggs.
Katrin Nürnberger
This particular recipe contains a lot of eggs so I think it will be a bit of an experiment to make egg free. Generally though, you can replace eggs with either a flax or a chia egg.
Judi
I used one cup almond flour and a couple of flax eggs instead of the coconut flour and real eggs , bake a bit longer. It is delicious if u top it with olive oil, fresh rosemary, fresh Basil and salt to serve .
My recommendation if it is to doughy , cut into
Chunks and toast or bake again as if it was biscotti
Very good!
Katrin Nürnberger
Thanks so much for letting us know your substitutions. Great tips!
Bharat
I use duck eggs as they are much healthier than chicken eggs. Do you know if I have to lessen the full egg or whites for that?
Katrin
Hi Bharat, I'm not sure if duck eggs are the same size as chicken eggs. I've never had one!! Sorry, I cannot help with this question.
Bharat MV
Can I use the whole eggs? If yes how many?
Katrin
I am not entirely sure. You could try using five medium eggs, but be aware that this will change the taste because the egg taste many people don’t like comes from the egg yolks. You would also have to judge by the consistency of your door if you need a little extra coconut flour. The bread may also end up being heavier in texture as the egg yolks contain fat. To be on the safe side, I would stick with the original recipe first and then start with your tweaks and experiments the second time round. You can always use the spare egg yolks to make a nice mayonnaise.
Emaleigh
Just came out of the oven and I followed everything to a T (using weight measurements). Added sesame seeds and sunflower seeds to the top and I can not believe how good it smells, looks, and feels! So easy and fast to put together. Nu fuss. Amazing.
Emma C
I loved the flavor of the first loaf I made and happy to finally find a low carb loaf without almond flour. The first loaf was very dense and almost too moist.
The second time through, I weighed my ingredients and found that the coconut flour I was using weighed a little over 100grams per 3/4 cup. I cut this back to 75 grams (closer to 1/2 cup). The brand I used was Trader Joe's -- maybe it had settled and gotten denser than average.
I probably didn't need to do so, but I also whipped my eggs white separately.